CA2118894A1 - Process for the production of egg-based products in a powder form with a reduced fat and cholesterol content - Google Patents
Process for the production of egg-based products in a powder form with a reduced fat and cholesterol contentInfo
- Publication number
- CA2118894A1 CA2118894A1 CA002118894A CA2118894A CA2118894A1 CA 2118894 A1 CA2118894 A1 CA 2118894A1 CA 002118894 A CA002118894 A CA 002118894A CA 2118894 A CA2118894 A CA 2118894A CA 2118894 A1 CA2118894 A1 CA 2118894A1
- Authority
- CA
- Canada
- Prior art keywords
- cholesterol
- propane
- egg
- weight
- powder form
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 title claims abstract description 54
- 238000000034 method Methods 0.000 title claims abstract description 32
- 235000012000 cholesterol Nutrition 0.000 title claims abstract description 27
- 239000000843 powder Substances 0.000 title claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 6
- ATUOYWHBWRKTHZ-UHFFFAOYSA-N Propane Chemical compound CCC ATUOYWHBWRKTHZ-UHFFFAOYSA-N 0.000 claims abstract description 66
- 239000001294 propane Substances 0.000 claims abstract description 33
- 150000003904 phospholipids Chemical class 0.000 claims abstract description 20
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 239000007858 starting material Substances 0.000 claims abstract description 11
- 239000003925 fat Substances 0.000 claims description 32
- 238000000605 extraction Methods 0.000 claims description 25
- 150000001841 cholesterols Chemical class 0.000 claims description 16
- 238000001704 evaporation Methods 0.000 claims description 8
- 230000008020 evaporation Effects 0.000 claims description 8
- 239000007789 gas Substances 0.000 claims description 7
- 239000001273 butane Substances 0.000 claims description 5
- IJDNQMDRQITEOD-UHFFFAOYSA-N n-butane Chemical compound CCCC IJDNQMDRQITEOD-UHFFFAOYSA-N 0.000 claims description 5
- OFBQJSOFQDEBGM-UHFFFAOYSA-N n-pentane Natural products CCCCC OFBQJSOFQDEBGM-UHFFFAOYSA-N 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 abstract description 3
- 229940067606 lecithin Drugs 0.000 abstract description 3
- 235000010445 lecithin Nutrition 0.000 abstract description 3
- 239000000787 lecithin Substances 0.000 abstract description 3
- 230000001953 sensory effect Effects 0.000 abstract description 3
- 235000004213 low-fat Nutrition 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 description 15
- 150000002632 lipids Chemical class 0.000 description 12
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 10
- 235000013305 food Nutrition 0.000 description 7
- 102000002322 Egg Proteins Human genes 0.000 description 6
- 108010000912 Egg Proteins Proteins 0.000 description 6
- 235000013345 egg yolk Nutrition 0.000 description 6
- 210000002969 egg yolk Anatomy 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 description 5
- 239000000470 constituent Substances 0.000 description 5
- 238000000926 separation method Methods 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 244000258044 Solanum gilo Species 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 150000003626 triacylglycerols Chemical class 0.000 description 2
- LLQHSBBZNDXTIV-UHFFFAOYSA-N 6-[5-[[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]methyl]-4,5-dihydro-1,2-oxazol-3-yl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)CC1CC(=NO1)C1=CC2=C(NC(O2)=O)C=C1 LLQHSBBZNDXTIV-UHFFFAOYSA-N 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- METKIMKYRPQLGS-UHFFFAOYSA-N atenolol Chemical compound CC(C)NCC(O)COC1=CC=C(CC(N)=O)C=C1 METKIMKYRPQLGS-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 150000001840 cholesterol esters Chemical class 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 235000018823 dietary intake Nutrition 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/10—Production of fats or fatty oils from raw materials by extracting
- C11B1/104—Production of fats or fatty oils from raw materials by extracting using super critical gases or vapours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/23—Removal of unwanted matter, e.g. deodorisation or detoxification by extraction with solvents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/332—Promoters of weight control and weight loss
- A23V2200/3324—Low fat - reduced fat content
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
Abstract
Abstract A process is described for the production of egg-based products in powder form with a reduced fat and cholesterol content in which the starting material in powder form is extracted with liquid propane at a pressure of ? 200 bar and at a temperature of ? 70°C. In this way low-cholesterol and low-fat egg powder products with good sensory properties are produced without the phospholipids and in particular lecithin being removed to a substantial extent in this process.
Description
211889~
Description The invention concerns a prosess for the production of egg-based products in powder form with a reduced ~at and cholesterol content which have essentially the same functional properties as the starting material.
Cholesterol and cholesterol esters tdenoted cholesterol derivatives in the following) are lipophilic substances which are present in numerous important foods of animal origin such as e.g. egg yolk, meat, animal fats etc..
It is well-known that the dietary intake of fat and cholesterol in amounts which are too high represents an increased risk factor for arteriosclerosis and coronary heart disease.
For this reason the food industry has endeavoured to significantly reduce fats and cholesterol derivatives in high-fat foods of animal origin.
A major difficulty in this connection is to substantially preserve the sensory and nutritional-physiological properties of the foods.
' With regard to cholesterol reduction, a number of processes for the isolation of cholesterol derivatives is indeed already known, however, due to chemical changes of important constituents of the starting material (such as e.g. denaturation of proteins) these methods are not suitable for reducing the content of cholesterol in foods.
211889~
A relatively mild process which has only recently become known utilizes CO2 high pressure extraction for the removal of cholesterol derivatives (cf. V. Krukonis, Supercritical Fluid Processing, International Symposium on Supercritical Fluids, Nice, 1988 and A. Bude and D.
Knorr, Reduction of Cholesterol in Egg Powder and Whole Eggs by Extraction with Supercritical Carbon Dioxide, Fifth International Congress of Engineering and Food, Cologne, 1989).
In DE-OS 39 29 555 it is suggested that in order to remove cholesterol derivatives, the food in question is firstly treated with compressed CO2 during which lipophilic substances such as e.g. triglycerides, phospholipids, dyes etc. are also co-extracted in addition to cholesterol derivatives. The cholesterol derivatives are removed from the CO2 stream by subsequent adsorption or adduct formation and this is again returned over the extraction material with lipophilic components.
A disadvantage of the CO2 process is the fact that relatively large amounts of gas and comparatively high pressures, which are usually at > 200 bar, are necessary in order to achieve an appropriate charging of the gas with lipid substances which is why application on a large industrial scale is very often uneconomical due to extremely high plant costs.
It is known that compressed propane can be used as an extraction medium for fats and oils (e.g. US 2,560,935, US 4,331,695 as well as DE-PS 23 63 418). In this process a high content of lipids in the medium is indeed achieved in a comparatively low pressure range. However, a disadvantage of the propane extraction is regarded as the low selectivity for the various lipophilic constituents.
Thus triglycerides, cholesterol derivatives and also phospholipids as isolated individual components are very readily dissolved in compressed propane. Since, however, phospholipids such as e.g. lecithin represent valuable constituents of the egg products due to their nutritional-physiological and functional properties, it must be regarded as a disadvantage when these substances are removed to a substantial extent. A process which makes economic sense for the production of egg products with a reduced content of fat and cholesterol and with a relatively high content of phosholipids in one extraction step has not been known previously.
The invention seeks to develop a process for the production of egg-based powder products with a reduced fat and cholesterol content by treatment with compressed gases which does not have the said disadvantages of the prior art but allows the substantial reduction of the fats and cholesterol derivatives in egg products in a technically uncomplicated process without there being a substantial removal of phospholipids and in particular of lethicin.
This is achieved according to the invention by extracting the starting material in powder form with liquid propane at a pressure of < 200 bar and a temperature of < 70C. It has surprisingly turned out that when these extraction conditions are adhered to, a sel~ctive removal of fats and cholesterol derivatives is achieved while the phospholipids largely remain in the ..
211889~
egg product so that the functional properties of the starting material are preserved in the product.
Egg-based products in powder form such as e.g. egg yolk powder or whole egg powder or products which contain these materials are used for the process according to the invention. An essential feature of the invention is that the extraction is carried out with propane in a liquid state at a pressure of < 200 bar and at a temperature of < 70C. The lower limit of the usable range for pressure and temperature is determined by the requirement that the propane must be liquid. This ensures that the lecithin or the phospholipids only partially dissolve in the liquid propane whereas the solubility of the fat and cholesterol derivatives remains just as good so that these substances can be almost completely extracted.
Due to the sensitive properties of the further constituents of egg products and in particular of the proteins, the extraction is preferably carried out in a pressure range of 10 to 60 bar and at an extraction temperature between 20 and 60C and in particular 25 to 50C. In this way a denaturation of the proteins is avoided. The amount of propane used can be varied within wide limits and essentially depends on the amount of fats and cholesterol derivatives which are to be removed. As a rule 1 to 30 kg per kg starting material is usually sufficient to achieve a satisfactory reduction of the constituents which are to be removed.
Within the scope of the invention it is also possible to use the propane in a mixture with up to 45 % by weight butane.
` 21188~)~
Following the extraction, the fats and cholesterol derivatives or the residual phospholipids dissolved in the liquid propane can then be separated from the propane by evaporation and/or reduction in pressure. The propane gas can then again be used for the extraction of the egg products after liquefaction so that a small amount of propane can be continuously circulated and consequently the economic efficiency of the process can be considerably increased.
It is also possible within the scope of the invention to only partially extract the fats from the egg products by variation of the extraction conditions if this is desired for particular reasons. Thus the ratio of fats to cholesterol derivatives can be specifically controlled by variation of the extraction pressure, the extraction temperature as well as the amount of propane which additionally increases the effectiveness of the process.
The process according to the invention can also be used to produce egg-based products in a powder form with a reduced content of cholesterol and fat and with good sensory properties whose cholesterol and fat content is reduced by more than 85 % whereby at least 50 % of the -phospholipids of the starting material are preserved.
The following examples are intended to elucidate the invention in more detail.
211889~
Example 30 kg liquid propane is passed through 1000 g egg yolk powder (total lipids: 60 % by weight; fat: 45 % by weight; phospholipids: 15 % by weight; total cholesterol: 2.1 % by weight) within 2 hours at 20 bar and 25C in a 4 1 pressure autoclave. The process is carried out in a circulation in which the extract separation is achieved by evaporation of the propane in a separator. The extraction residue (530 g) was analysed: total lipids: 24.5 % by weight; fat: 5 % by weight; phospholipids: 19.5 % by weight; total cholesterol: 0. 07 % by weight.
Example 2 20 kg liquid propane is passed through 1000 g egg yolk powder (total lipids: 60 % by weight; fat: 45 % by weight; phospholipids: 15 % by weight; total cholesterol: 2.1 % by weight) within 80 minutes at 20 bar and 45C in a 4 1 pressure autoclave. The process is carried out in a circulation in which the extract separation is achieved by evaporation of the propane in a separator. The extraction residue (523 g) was analysed: total lipids: 23.6 % by weight; fat: 7 % by weight; phospholipids: 16.5 % by weight; total cholesterol: 0.06 % by weight.
Example 3 30 kg liquid propane is passed through 1000 g egg yolk powder (total lipids: 60 % by weight; fat: 45 % by 2 1~889~
weight; phospholipids: 15 % by weight; total cholesterol: 2.1 % by weight) within 2 hours at 60 bar and 45C in a 4 1 pressure autoclave. The process is carried out in a circulation in which the extract separation is achieved by evaporation of the propane in a separator. The extraction residue (500 g) was analysed: total lipids: 20 % by weight; fat: 3 % by weight; phospholipids: 17 % by weight; total cholesterol: 0.05 % by weight.
Example 4 15 kg liquid propane is passed through 1000 g whole egg powder (total lipids: 41 % by weight; fat: 27 % by weight; phospholipids: 14 % by weight; total cholesterol: 1.4 % by weight) within 1 hour at 40 bar and 35C in a 4 1 pressure autoclave. The process is carried out in a circulation in which the extract separation is achieved by evaporation of the propane in a separator. The extraction residue (683 g) was analysed: total lipids: 14 % by weight; fat: 6 % by weight; phospholipids: 8 % by weight; total cholesterol:
0.03 % by weight.
Example 5 6 kg liquid propane is passed through 1000 g egg yolk powder (total lipids: 60 % by weight; fat: 45 % by weight; phospholipids: 15 % by weight; total cholesterol: 2.1 % by weight) within 35 minutes at 20 bar and 45C in a 4 1 pressure autoclave. The process is carried out in a circulation in which the extract separation is achieved by evaporation of the propane in a separator. The extraction residue (550 g) was 2 11889~
analysed: total lipids: 28 % by weight; fat: 12.5 % by weight; phospholipids: 15 % by weight; total cholesterol: 0.09 % by weight.
Description The invention concerns a prosess for the production of egg-based products in powder form with a reduced ~at and cholesterol content which have essentially the same functional properties as the starting material.
Cholesterol and cholesterol esters tdenoted cholesterol derivatives in the following) are lipophilic substances which are present in numerous important foods of animal origin such as e.g. egg yolk, meat, animal fats etc..
It is well-known that the dietary intake of fat and cholesterol in amounts which are too high represents an increased risk factor for arteriosclerosis and coronary heart disease.
For this reason the food industry has endeavoured to significantly reduce fats and cholesterol derivatives in high-fat foods of animal origin.
A major difficulty in this connection is to substantially preserve the sensory and nutritional-physiological properties of the foods.
' With regard to cholesterol reduction, a number of processes for the isolation of cholesterol derivatives is indeed already known, however, due to chemical changes of important constituents of the starting material (such as e.g. denaturation of proteins) these methods are not suitable for reducing the content of cholesterol in foods.
211889~
A relatively mild process which has only recently become known utilizes CO2 high pressure extraction for the removal of cholesterol derivatives (cf. V. Krukonis, Supercritical Fluid Processing, International Symposium on Supercritical Fluids, Nice, 1988 and A. Bude and D.
Knorr, Reduction of Cholesterol in Egg Powder and Whole Eggs by Extraction with Supercritical Carbon Dioxide, Fifth International Congress of Engineering and Food, Cologne, 1989).
In DE-OS 39 29 555 it is suggested that in order to remove cholesterol derivatives, the food in question is firstly treated with compressed CO2 during which lipophilic substances such as e.g. triglycerides, phospholipids, dyes etc. are also co-extracted in addition to cholesterol derivatives. The cholesterol derivatives are removed from the CO2 stream by subsequent adsorption or adduct formation and this is again returned over the extraction material with lipophilic components.
A disadvantage of the CO2 process is the fact that relatively large amounts of gas and comparatively high pressures, which are usually at > 200 bar, are necessary in order to achieve an appropriate charging of the gas with lipid substances which is why application on a large industrial scale is very often uneconomical due to extremely high plant costs.
It is known that compressed propane can be used as an extraction medium for fats and oils (e.g. US 2,560,935, US 4,331,695 as well as DE-PS 23 63 418). In this process a high content of lipids in the medium is indeed achieved in a comparatively low pressure range. However, a disadvantage of the propane extraction is regarded as the low selectivity for the various lipophilic constituents.
Thus triglycerides, cholesterol derivatives and also phospholipids as isolated individual components are very readily dissolved in compressed propane. Since, however, phospholipids such as e.g. lecithin represent valuable constituents of the egg products due to their nutritional-physiological and functional properties, it must be regarded as a disadvantage when these substances are removed to a substantial extent. A process which makes economic sense for the production of egg products with a reduced content of fat and cholesterol and with a relatively high content of phosholipids in one extraction step has not been known previously.
The invention seeks to develop a process for the production of egg-based powder products with a reduced fat and cholesterol content by treatment with compressed gases which does not have the said disadvantages of the prior art but allows the substantial reduction of the fats and cholesterol derivatives in egg products in a technically uncomplicated process without there being a substantial removal of phospholipids and in particular of lethicin.
This is achieved according to the invention by extracting the starting material in powder form with liquid propane at a pressure of < 200 bar and a temperature of < 70C. It has surprisingly turned out that when these extraction conditions are adhered to, a sel~ctive removal of fats and cholesterol derivatives is achieved while the phospholipids largely remain in the ..
211889~
egg product so that the functional properties of the starting material are preserved in the product.
Egg-based products in powder form such as e.g. egg yolk powder or whole egg powder or products which contain these materials are used for the process according to the invention. An essential feature of the invention is that the extraction is carried out with propane in a liquid state at a pressure of < 200 bar and at a temperature of < 70C. The lower limit of the usable range for pressure and temperature is determined by the requirement that the propane must be liquid. This ensures that the lecithin or the phospholipids only partially dissolve in the liquid propane whereas the solubility of the fat and cholesterol derivatives remains just as good so that these substances can be almost completely extracted.
Due to the sensitive properties of the further constituents of egg products and in particular of the proteins, the extraction is preferably carried out in a pressure range of 10 to 60 bar and at an extraction temperature between 20 and 60C and in particular 25 to 50C. In this way a denaturation of the proteins is avoided. The amount of propane used can be varied within wide limits and essentially depends on the amount of fats and cholesterol derivatives which are to be removed. As a rule 1 to 30 kg per kg starting material is usually sufficient to achieve a satisfactory reduction of the constituents which are to be removed.
Within the scope of the invention it is also possible to use the propane in a mixture with up to 45 % by weight butane.
` 21188~)~
Following the extraction, the fats and cholesterol derivatives or the residual phospholipids dissolved in the liquid propane can then be separated from the propane by evaporation and/or reduction in pressure. The propane gas can then again be used for the extraction of the egg products after liquefaction so that a small amount of propane can be continuously circulated and consequently the economic efficiency of the process can be considerably increased.
It is also possible within the scope of the invention to only partially extract the fats from the egg products by variation of the extraction conditions if this is desired for particular reasons. Thus the ratio of fats to cholesterol derivatives can be specifically controlled by variation of the extraction pressure, the extraction temperature as well as the amount of propane which additionally increases the effectiveness of the process.
The process according to the invention can also be used to produce egg-based products in a powder form with a reduced content of cholesterol and fat and with good sensory properties whose cholesterol and fat content is reduced by more than 85 % whereby at least 50 % of the -phospholipids of the starting material are preserved.
The following examples are intended to elucidate the invention in more detail.
211889~
Example 30 kg liquid propane is passed through 1000 g egg yolk powder (total lipids: 60 % by weight; fat: 45 % by weight; phospholipids: 15 % by weight; total cholesterol: 2.1 % by weight) within 2 hours at 20 bar and 25C in a 4 1 pressure autoclave. The process is carried out in a circulation in which the extract separation is achieved by evaporation of the propane in a separator. The extraction residue (530 g) was analysed: total lipids: 24.5 % by weight; fat: 5 % by weight; phospholipids: 19.5 % by weight; total cholesterol: 0. 07 % by weight.
Example 2 20 kg liquid propane is passed through 1000 g egg yolk powder (total lipids: 60 % by weight; fat: 45 % by weight; phospholipids: 15 % by weight; total cholesterol: 2.1 % by weight) within 80 minutes at 20 bar and 45C in a 4 1 pressure autoclave. The process is carried out in a circulation in which the extract separation is achieved by evaporation of the propane in a separator. The extraction residue (523 g) was analysed: total lipids: 23.6 % by weight; fat: 7 % by weight; phospholipids: 16.5 % by weight; total cholesterol: 0.06 % by weight.
Example 3 30 kg liquid propane is passed through 1000 g egg yolk powder (total lipids: 60 % by weight; fat: 45 % by 2 1~889~
weight; phospholipids: 15 % by weight; total cholesterol: 2.1 % by weight) within 2 hours at 60 bar and 45C in a 4 1 pressure autoclave. The process is carried out in a circulation in which the extract separation is achieved by evaporation of the propane in a separator. The extraction residue (500 g) was analysed: total lipids: 20 % by weight; fat: 3 % by weight; phospholipids: 17 % by weight; total cholesterol: 0.05 % by weight.
Example 4 15 kg liquid propane is passed through 1000 g whole egg powder (total lipids: 41 % by weight; fat: 27 % by weight; phospholipids: 14 % by weight; total cholesterol: 1.4 % by weight) within 1 hour at 40 bar and 35C in a 4 1 pressure autoclave. The process is carried out in a circulation in which the extract separation is achieved by evaporation of the propane in a separator. The extraction residue (683 g) was analysed: total lipids: 14 % by weight; fat: 6 % by weight; phospholipids: 8 % by weight; total cholesterol:
0.03 % by weight.
Example 5 6 kg liquid propane is passed through 1000 g egg yolk powder (total lipids: 60 % by weight; fat: 45 % by weight; phospholipids: 15 % by weight; total cholesterol: 2.1 % by weight) within 35 minutes at 20 bar and 45C in a 4 1 pressure autoclave. The process is carried out in a circulation in which the extract separation is achieved by evaporation of the propane in a separator. The extraction residue (550 g) was 2 11889~
analysed: total lipids: 28 % by weight; fat: 12.5 % by weight; phospholipids: 15 % by weight; total cholesterol: 0.09 % by weight.
Claims (12)
1. A process for the production of egg-based products in powder form with a reduced fat and cholesterol content by treatment with compressed gases, wherein a starting material in powder form is extracted with liquid propane at a pressure of ? 200 bar and a temperature of ? 70°C.
2. A process as claimed in claim 1, wherein the extraction is carried out at a pressure of 10 to 60 bar and at a temperature between 20 and 60°C.
3. A process as claimed in claim 1, wherein the extraction temperature is between 25 and 50°C.
4. A process as claimed in claim 2, wherein the extraction temperature is between 25 and 50°C.
5. A process as claimed in claim 1, 2, 3 or 4, wherein the extraction is carried out with 1 to 30 kg propane per kg starting material.
6. A process as claimed in claim 1, 2, 3 or 4, wherein the fats and cholesterol derivatives are separated from the propane by at least one of evaporation and reduction in pressure.
7. A process as claimed in claim 5, wherein the fats and cholesterol derivatives are separated from the propane by at least one of evaporation and reduction in pressure.
8. A process as claimed in claim 1, 2, 3, 4 or 7, wherein the propane is in a mixture with butane.
9. A process as claimed in claim 5, wherein the propane is in a mixture with butane.
10. A process as claimed in claim 6, wherein the propane is in a mixture with butane.
11. A process for producing an egg-based product in powder form having a reduced fat and cholesterol content comprising providing an egg-based starting material in powder form, containing fat, cholesterol and phospholipids, extracting fat and cholesterol from said starting material with a compressed gas comprising liquid propane at a pressure of ? 200 bar and a temperature of ? 70°C, without substantial extraction of phospholipids, and recovering the egg-based product in powder form having reduced fat and cholesterol content.
12. A process according to claim 11 wherein said compressed gas contains butane.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE4307979 | 1993-03-15 | ||
| DEP4307979.2 | 1993-03-15 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2118894A1 true CA2118894A1 (en) | 1994-09-16 |
Family
ID=6482683
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002118894A Abandoned CA2118894A1 (en) | 1993-03-15 | 1994-03-11 | Process for the production of egg-based products in a powder form with a reduced fat and cholesterol content |
Country Status (8)
| Country | Link |
|---|---|
| US (1) | US5616359A (en) |
| EP (1) | EP0615694B1 (en) |
| JP (1) | JPH06296473A (en) |
| KR (1) | KR940020954A (en) |
| CN (1) | CN1094586A (en) |
| CA (1) | CA2118894A1 (en) |
| DE (2) | DE4407939A1 (en) |
| ES (1) | ES2089873T3 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5703228A (en) * | 1995-02-08 | 1997-12-30 | Skw Trostberg Aktiengesellschaft | Process for the purification of carbohydrate derivatives with surface-active properties |
| US5883273A (en) * | 1996-01-26 | 1999-03-16 | Abbott Laboratories | Polyunsaturated fatty acids and fatty acid esters free of sterols and phosphorus compounds |
| US6063946A (en) * | 1996-01-26 | 2000-05-16 | Eastman Chemical Company | Process for the isolation of polyunsaturated fatty acids and esters thereof from complex mixtures which contain sterols and phosphorus compounds |
| US6200624B1 (en) | 1996-01-26 | 2001-03-13 | Abbott Laboratories | Enteral formula or nutritional supplement containing arachidonic and docosahexaenoic acids |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE4407933A1 (en) * | 1993-03-15 | 1994-09-22 | Sueddeutsche Kalkstickstoff | Process for isolating lipid fractions from pulverulent egg products |
| DE4440831C1 (en) * | 1994-11-15 | 1996-05-09 | Peter Siegfried | Process for producing high-percentage, powdered phosphatidylcholines |
| US5917068A (en) * | 1995-12-29 | 1999-06-29 | Eastman Chemical Company | Polyunsaturated fatty acid and fatty acid ester mixtures free of sterols and phosphorus compounds |
| US6303803B1 (en) | 1997-01-31 | 2001-10-16 | Cargill, Incorporated | Removal of sterols from fats and oils |
| US5880300A (en) * | 1997-01-31 | 1999-03-09 | Cargill, Incorporated | Phospholipid-based removal of sterols from fats and oils |
| US6066350A (en) | 1997-02-07 | 2000-05-23 | Cargill Incorporated | Method and arrangement for processing cocoa mass |
| CA2281706C (en) * | 1997-02-21 | 2008-08-05 | Abbott Laboratories | Methods and compositions for reducing the incidence of necrotizing enterocolitis |
| US7201934B2 (en) * | 2002-10-15 | 2007-04-10 | Cargill, Incorporated | Dispersible cocoa products |
| US20040071848A1 (en) * | 2002-10-15 | 2004-04-15 | Cargill Inc. | Process for producing cocoa butter and cocoa powder by liquefied gas extraction |
| US20040071847A1 (en) * | 2002-10-15 | 2004-04-15 | Cargill, Inc. | Producing cocoa powders with different cocoa butter contents by liquefied gas extraction on substantially the same production line |
| US7927648B2 (en) | 2004-06-28 | 2011-04-19 | Archer Daniels Midland Company | Composition and method for enhancing eggs |
| EP2037788A2 (en) * | 2006-06-12 | 2009-03-25 | Conagra Foods, Inc. | Egg product and production method |
| CN107033059A (en) * | 2017-06-15 | 2017-08-11 | 马鞍山汇智生物技术有限公司 | A kind of new method that bilirubin and chenodeoxycholic acid are prepared by raw material of pig gall |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE41723C (en) * | C. WIGAND in Hannover | Counter for running weight scales | ||
| JPS59135847A (en) * | 1983-01-25 | 1984-08-04 | Q P Corp | Preparation of food having low cholesterol content |
| JPH05504975A (en) * | 1988-09-09 | 1993-07-29 | マックラクラン，コラン，ノーマン，スチュアート | Separation of sterols from lipids |
| US5041245A (en) * | 1989-03-10 | 1991-08-20 | Bioseparations, Inc. | Continuous extraction of oil-containing vegetable matter with pressurized normally gaseous solvent |
| DE3929555A1 (en) * | 1989-09-06 | 1991-03-07 | Sueddeutsche Kalkstickstoff | METHOD FOR REMOVING CHOLESTERIN OR CHOLESTERINE STARS FROM FOOD |
| US5238694A (en) * | 1989-10-30 | 1993-08-24 | Sumitomo Seiko Chemicals Co., Ltd. | Liquid egg having reduced cholesterol content |
| US5288619A (en) * | 1989-12-18 | 1994-02-22 | Kraft General Foods, Inc. | Enzymatic method for preparing transesterified oils |
| US5091117A (en) * | 1990-04-16 | 1992-02-25 | Nabisco Brands, Inc. | Process for the removal of sterol compounds and saturated fatty acids |
| US5446842A (en) * | 1993-02-26 | 1995-08-29 | Taligent, Inc. | Object-oriented collaboration system |
-
1994
- 1994-03-09 DE DE4407939A patent/DE4407939A1/en not_active Withdrawn
- 1994-03-11 CA CA002118894A patent/CA2118894A1/en not_active Abandoned
- 1994-03-14 EP EP94103932A patent/EP0615694B1/en not_active Expired - Lifetime
- 1994-03-14 ES ES94103932T patent/ES2089873T3/en not_active Expired - Lifetime
- 1994-03-14 JP JP6042767A patent/JPH06296473A/en active Pending
- 1994-03-14 DE DE59400362T patent/DE59400362D1/en not_active Expired - Fee Related
- 1994-03-14 CN CN94102346A patent/CN1094586A/en active Pending
- 1994-03-15 KR KR1019940005059A patent/KR940020954A/en not_active Application Discontinuation
-
1995
- 1995-08-31 US US08/524,159 patent/US5616359A/en not_active Expired - Lifetime
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5703228A (en) * | 1995-02-08 | 1997-12-30 | Skw Trostberg Aktiengesellschaft | Process for the purification of carbohydrate derivatives with surface-active properties |
| US5883273A (en) * | 1996-01-26 | 1999-03-16 | Abbott Laboratories | Polyunsaturated fatty acids and fatty acid esters free of sterols and phosphorus compounds |
| US6063946A (en) * | 1996-01-26 | 2000-05-16 | Eastman Chemical Company | Process for the isolation of polyunsaturated fatty acids and esters thereof from complex mixtures which contain sterols and phosphorus compounds |
| US6200624B1 (en) | 1996-01-26 | 2001-03-13 | Abbott Laboratories | Enteral formula or nutritional supplement containing arachidonic and docosahexaenoic acids |
Also Published As
| Publication number | Publication date |
|---|---|
| DE4407939A1 (en) | 1994-09-22 |
| EP0615694B1 (en) | 1996-06-19 |
| DE59400362D1 (en) | 1996-07-25 |
| KR940020954A (en) | 1994-10-17 |
| ES2089873T3 (en) | 1996-10-01 |
| JPH06296473A (en) | 1994-10-25 |
| CN1094586A (en) | 1994-11-09 |
| EP0615694A1 (en) | 1994-09-21 |
| US5616359A (en) | 1997-04-01 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Discontinued |